Carrot and Apple Muffins Recipe
Description:
Carrot and Apple Muffins are a delightful treat made with whole wheat flour and infused with aromatic spices like cinnamon, nutmeg, and cloves. The addition of grated carrots and chopped apples not only enhances the flavor but also adds a nutritious element. These muffins are perfect as a snack for your tea-time or as a wholesome breakfast option. You can further elevate the experience by pairing them with a dollop of whipped cream or vanilla ice cream for a simple, rustic dessert. Whether enjoyed fresh from the oven or stored for later, Carrot and Apple Muffins are sure to please anyone with a sweet tooth.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Cloves (Laung), pounded | 1/4 teaspoon |
| Whole Eggs | 2 |
| Nutmeg Powder | 1/2 teaspoon |
| Extra Virgin Olive Oil | 1/4 cup |
| Jaggery (powdered) | 1/2 cup |
| Milk | 1/4 cup |
| Carrots (Gajjar), grated | 2 |
| Apple, cored and finely chopped | 1 |
| Walnuts, roughly chopped | 1/4 cup |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions
-
Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Line a muffin pan with cupcake liners or lightly grease it with butter or oil. -
Prepare the Dry Ingredients
In a large mixing bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon powder, nutmeg powder, and pounded cloves. Stir gently with a wire whisk to ensure the spices are evenly distributed. Set aside. -
Whisk Wet Ingredients
In another bowl, whisk the eggs and powdered jaggery together for a few minutes with a hand mixer on medium speed until the mixture becomes creamy. Add in the olive oil and milk, then continue whisking for another 2-3 minutes until everything is well combined. -
Combine Wet and Dry Mixtures
Slowly pour the wet ingredients into the sifted dry ingredients. Using a spatula, gently fold the mixture together, ensuring that there are no lumps and that everything is evenly incorporated. -
Add the Carrots and Apple
Fold in the grated carrots and chopped apples into the batter. Be careful not to overmix the batter, as this could result in a dense texture once baked. The mixture should be smooth and slightly thick. -
Bake the Muffins
Spoon the batter into the prepared muffin pan, filling each cavity about two-thirds full. Place the pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. -
Cool and Serve
Once baked, remove the muffins from the oven and allow them to cool on a wire rack. Serve them warm for a delightful breakfast or as a tea-time snack. For a decadent treat, top each muffin with a dollop of whipped cream or a scoop of vanilla ice cream. -
Storage
These muffins can be stored in an airtight container in the refrigerator for a couple of days. Simply warm them up before serving for the best experience.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugars | 14 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 30 mg |
| Sodium | 150 mg |
Carrot and Apple Muffins are a wonderful way to indulge in a nutritious dessert, perfect for any time of the day. The warm spices and natural sweetness from the jaggery, combined with the texture of grated carrots and apples, make these muffins an irresistible treat that can be enjoyed by everyone, whether at breakfast or as an afternoon snack.
